Categories: Desserts
Ingredients
- For the cookies:
- 3/4 cup coconut flour, sifted
- 6 tbsp. coconut oil, at room temp
- 1/4 cup honey
- 1 tbsp. finely grated lemon zest
- 1/4 tsp. sea salt
- For the blueberry cream:
- 2 cups frozen blueberries
- 2 large Medjool dates, pitted
- 1 cup canned, coconut milk
- For garnish, fresh mint leaves
Directions
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Line a large baking sheet with parchment paper. With an electric mixer, beat together all of the ingredients for the cookies until a dough forms. Roll the dough into 1-inch balls and place on the baking sheet. Flatten each cookie to about 1/4-inch thick using the palm of your hand. Poke each cookie twice with a fork. Transfer the tray to the freezer for 10 minutes.
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Preheat the oven to 225. Transfer the cookies from the freezer to the oven. Bake for 30-35 minutes, rotating the pan once halfway through, until the cookies are just firm to the touch. Cool completely on the baking sheet.
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Combine the blueberries, dates and coconut milk in a blender. Blend on high until thick and smooth. Transfer to 4 small bowls or glasses. Drizzle the top of each bowl with a bit of coconut milk and garnish with mint leaves. Serve immediately with the cookies.